From the chef: Roman Paulus

I would like to show you how to make a cream of celeriac, a recipe made from one of the most widely used vegetables in the Czech Republic. It's a nice, thick creamy soup suitable for the winter season, also due to the fact that celeriac is easy to store during winter periods, and stays fresh for a long time if stored properly.

It is important to clarify the difference between celeriac and celery: Celeriac is the root vegetable out of which this soup is made, while celery is the same vegetable's leafy green top. Another name for celeriac is celery root.

We feature this soup as one of our signature dishes, as thick soups are very popular recipes in Czech cuisine. The way we serve it is visually very attractive and special, and it makes the dish very popular among our guests. The visual presentation is based on the soup cup being covered by the celery green top. This is only a visual presentation, but on several occasions our guests liked the dish so much that they even ate the green decorative topping.

One way to enhance the soup is to add a few white truffle shavings, which we do at our restaurant during white truffle season.

Cream of celeriac

Serves one